It is the culinary equivalent of a canvas cover.
And no matter how skilled a home cook and baker you are (or not), you can find creative ways to use it.
I am of course talking about zucchini.
When we reach the height of summer, zucchini are on every corner. And every year around this time, I look for recipes.
I come back to you, dear readers, for your most creative zucchini recipes – from sweet to savory. (Special “points” for any recipe that uses raw zucchini because I personally would love that.)
Send them to us here at the Recipe Exchange: email [email protected]; include your name, hometown, and any recipe tips you have with “Recipe Exchange” in the subject line.
I recently asked for the best “berry” in recipes. (Pardon me.) Soon I’ll be asking for peach recipes for now, it’s blueberry time again.
Curls — a rustic, no-fuss dessert combining fruit and cake baked together, with a streusel topping — are always a go-to choice for summer fruit, of course. Robin Schroeder from Coopersburg sent the recipe to his Aunt Nancy.
Here is her blueberry loop recipe.
What you will need:
¼ cup butter
¾ cups of sugar
Add: 1 egg
2 cups sifted flour
2 tbsp. baking powder
½ tsp. salt
½ cup of milk
2 cups blueberries
¼ tsp. Butter
½ tsp. sugar
1/3 tsp. plain flour
½ teaspoon of cinnamon
Cream butter and sugar until pale yellow. Add the egg and beat well. Add flour, baking powder, salt and milk and mix well. Stir in the blueberries and spread them better in a greased 8″ square pan.
To make the crumble: Combine the butter, sugar, flour and cinnamon and sprinkle on top of the dough.
Bake at 375 degrees for 35-40 minutes.
When it comes to what we bake and cook, the best critics are often our own family members. Linda Maaser from Schnecksville sent in this recipe for her family’s favorite blueberry dessert.
It is filled with blueberry flavor.
“I hope you enjoy this,” Maaser said in his email. “It’s plain and simple.”
Simplicity is often the best, right?
Maaser shares these baking tips and suggestions: “Sometimes I like to spread a thin layer of lemon curd on the bottom of the crust before adding the blueberries and baking. We also like to add whipped cream when it’s is cold or vanilla ice cream when still warm.
Here is his recipe:
What you will need
1 cup plus 2 tablespoons of flour; Split
1/8 tsp salt
2 tablespoons plus 2/3 cup sugar; Split
1/2 cup butter; slightly softened
1 tablespoon of white vinegar
5 cups washed blueberries; Split
1/8 teaspoon cinnamon
In a medium bowl, combine 1 cup flour, 2 tablespoons sugar and salt. Cut in the butter until the particles look like coarse crumbs. Drizzle with vinegar. Shape into dough with lightly floured fingers and press into a 9″ springform pan, making the crust about 1/4 inch thick on the bottom and about 1 inch high on the sides. Add 3 cups of blueberries.
In a small bowl, combine the remaining 2 tablespoons flour with the remaining 2/3 cup sugar and cinnamon. Sprinkle this mixture over the blueberries.
Bake on the bottom rack in a 400 degree oven for 50 to 60 minutes or until the crust is golden brown and the filling is bubbly. Sprinkle with remaining 2 cups blueberries. Cool and enjoy.
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